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The Meat Cookbook

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Before animals became a unit of production, but were reared to produce excellent food, and were willingly given an equally excellent life. As any meat-loving man can attest, there’s so much more to the process than picking up the first cut you see and throwing it on the grill. I love how she breaks her book into two parts, the first half explains general “things” so you understand the why of cooking, and the second half is filled with recipes so you can make incredible food!

There’s a little tone here of being in cooking school which is great, because — when you have been seduced by the accompanying picture of the dish — you really don’t want to fail. All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. Many parties find attendees hanging out around grills waiting for the perfect main course to be ready.Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. Beef is the star of many people’s all-time favourite meals – from steak or a cheeseburger to roast beef with all the trimmings. It takes you step-by-step through the science of ‘smokeology,’ and delivers a swath of mouthwatering recipes. With this definitive guide to cooking meat, choose the best cuts, perfect your prep, and rustle up delicious dishes with confidence. We are so excited to share the book with you – it has been a labour of love written through troubled times, but we believe it is brim-full of hope and will bring so much pleasure and positivity.

Also featured are tons of pointers on how to find the right cut or properly smoke meat, so that you can become a true master of your culinary domain. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef.It explores the connection between nature and farming and the result is a mixture of hands-in-the-earth wisdom and balanced seasonal recipes. I like the range of cooking techniques and styles she shares in this book – truly global flavors – and I think the layouts make it super easy to read. They used to be a novelty but exotic meats from around the world are becoming increasingly popular with restaurants and home cooks alike.

In this popular cookbook, he delivers over 100 recipes for steaks, wings, and everything in between.Plenty of practical advice is offered, and you’ll be able to master all sorts of BBQ form this book. Within these pages, you’ll discover a wondrous array of meat-centric recipes, courtesy of pitmasters, butchers, hunters, and world-famous chefs. He daydreams of travelling around the world, but for now, the world will have to come to him by way of lifestyle products, gear, gadgetry, and entertainment. It explores the connection between nature and farming and the result is a mixture of hands-in-the-earth farm stories and meat-first carcass balanced seasonal recipes. Some of his recipes are out of what normal people can cook…you’re probably not making a whole pig every day…but he has great recipes for every day celebrations, and his side dish, seasoning, and drink recipes are really fun.

Anyone you know who likes to cook – people who like to cook generally don’t mind hoarding cookbooks, and maybe they’ll invite you over for food! Third-generation butcher and meatpacking business owner Pat LaFrieda is the man behind this best-selling cookbook for meat-eaters. The recipes are not just meat and two veg, but provide cooking that is devised for the way we live today.It just makes sense – we have truly beautiful recipes, pictures that make you want to cook and eat the dishes, and potent, rich imagery of our own farm and the farmers we work with to help bring it all to life in your kitchens. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature. You also get tips on how to use a meat thermometer, how to test for 'doneness' and how to experiment with flavour pairings. Inside the pages of this meat recipe book, you'll find: - A comprehensive course in preparing and cooking meat with over 250 recipes- Recipes feature timing and temperature charts to help you create the perfect flavour, plus help you choose which herbs go with different dishes- A unique "How to Butcher" section provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home- Expert advice from butchers on the best cooking techniques, as well as tips on how to use a meat thermometer, how to test your meat for rare, medium and well-done cooking stages, and how to experiment with flavour pairingsWhether you want to learn how to slow-cook for maximum flavour or create the perfect Sunday roast, this cookbook has all the answers for meat lovers keen to try working with different meats and cuts. To help you create tasty meat dishes there is a unique 'How to Butcher' section which provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home.

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